On tap at Seven Lakes Station, waxy tropical fruiting settles into mild oated wheat creaming as lemon-candied yellow grapefruit bittering soaks up ‘lime gummy and Pink Starburst’ tartness plus salted guava-papaya dalliance, rotted orange snips and musky dried grass astringency.
Lemony yellow grapefruit and orange rind bittering lingers alongside resinous pine dryness contrasting light pale malt spicing of West Coast-nicked NEIPA. Slight ethyl vodka whir surrounds sharp citrus bitterness and distant cherry, pineapple and mango illusions flutter.
Tropical fruited cumulous-headed golden-hazed New England IPA with capacious flavor profile. Sweet ‘n sour lemony orange cake splurge, salted guava-mango-papaya serenade and peachy cantaloupe sweetness emerge above honey-spiced cereal graining. Cookie dough-like yeast deepens caramel malt resolve while slight gin-soaked cologne sniff wreaks of stiff alcohol. Robust full-bodied luster exceeds most IPA’s.
Sharp pineapple tang secures top billing as lemony orange peel and grapefruit rind bittering plus salty guava-mango juicing and mildly spiced floral whim seep into pine needled cannabis resin. Brisk tropical melange courtesy of Citra, Mosiac and Idaho 7 hop combo.
Fleshy Brussels lace covers hazy russet hue of robust IPA. Brisk Citra-hop explosion brings lemon zest, bruised orange sweetness and mild passionfruit tartness to the fore as piney Columbus hop herbage enters the (6.66% ABV) fray. Creamy cookie dough spine thickens its cereal malt base.
Strong 7% ABV with rocky tan head and copper body provides rummy twang to waxy mango and orange vodka frontage. Lemon orange cake batter enriches caramelized pale malting.
A tad fuller bodied than usual autumnal pumpkin elixirs. Sharp cinnamon-spiced clove and nutmeg influence contrasts earthen gourd herbage and butternut squash roast above sturdy honeyed wheat base.
On tap at Taphouse 15, stainless steel Luk side pour provides clean aeration for soft-toned kolsch. Musty barnyard hay acridity and musky earthen graining welcome lightly lingered hop-embittered lemon spicing for easygoing moderation.
Tart Flemish Red Ale brings light balsamic vinegaring to white-wined grape esters as well as leathery oaken cherry, sour plum, unripe raspberry and phenolic Band-Aid nuances gain sour edge.
On tap at Seven Lakes Station, summery witbier with soft-toned appeal. Lemony orange spritz, mild coriander spicing, musty herbage and possible agave snip stay subtle above dewy wheat cracker base.
On tap at Jealous Monk, candied tangerine and goose-berried blackcurrant tartness tread lightly to stylish sea-salted coriander spicing of crisply well-balanced gose variant.
On tap at Seven Lakes Station, common Bavarian-styled marzen lets subtle floral-spiced lemon licks engage leafy Saaz hop astringency above lightly caramelized biscuit base.
